Savor The Delight: Chicken Street Tacos (Print version)
Citrus-marinated chicken street tacos with warm corn tortillas, onion, cilantro, salsa, and lime.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs
02 -
3 tablespoons fresh lime juice
03 -
2 tablespoons fresh orange juice
04 -
2 tablespoons olive oil
05 -
3 cloves garlic, finely minced
06 -
2 teaspoons chili powder
07 -
1 1/2 teaspoons ground cumin
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried oregano
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
For serving
12 -
12 small corn tortillas
13 -
1/2 cup finely chopped white onion
14 -
1/2 cup chopped fresh cilantro
15 -
1 jalapeno, thinly sliced
16 -
1/2 cup salsa verde or red salsa
17 -
2 limes, cut into wedges
# Instructions:
01 -
In a large bowl, whisk the lime juice, orange juice, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper until evenly combined.
02 -
Add the chicken thighs and turn to coat well. Cover and marinate for 30 minutes at room temperature, or refrigerate for up to 24 hours.
03 -
Heat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the surface if needed.
04 -
Remove the chicken from the marinade and let excess drip off. Cook for 5-6 minutes per side, until browned and the thickest part reaches 165°F.
05 -
Transfer the chicken to a cutting board and rest for 5 minutes. Slice or chop into bite-size pieces.
06 -
Warm the corn tortillas in a dry skillet for 20-30 seconds per side, then stack them in a clean towel to keep them soft.
07 -
Fill each tortilla with chicken, onion, cilantro, jalapeno, salsa, and a squeeze of lime. Serve right away.
# Good to know:
01 -
Marinate for at least 30 minutes, or up to 24 hours for stronger flavor.
02 -
Use two tortillas per taco if your corn tortillas are thin.
03 -
Cook chicken to 165°F for food safety.